Golden pickle and white radish

Golden pickle and white radish

Introduction:

"In late autumn, when it comes to making kimchi, the vegetables commonly used for making kimchi are nothing more than Chinese cabbage, radish, cabbage, etc. kimchi is mainly spicy, and most of them are famous Korean kimchi dishes. This year, it's time to make non spicy kimchi, just as white radish is ready to pickle, making radish kimchi first."

Production steps:

Step 1: wash the white radish and remove the scar on the radish skin,

Step 2: cut the radish strips with finger thickness; cut half of the carrot into strips as well; divide a carrot into two parts, half pickle, half make sauce;

Step 3: Sprinkle appropriate amount of salt on the radish strips, stir evenly by hand, marinate for one to two hours; adjust the amount of salt by yourself, marinate while tasting, and put about 5-6 grams of salt into a white radish;

Step 4: marinate the radish until it comes out of water, and pour out the water;

Step 5: peel a Laiyang pear and keep half, and use the other half in the boiled tremella soup; cut carrots, garlic, ginger and pear into small pieces;

Step 6: put the cut excipients into the mixing cup, and then put in the two spoons of sugar in the picture,

Step 7: one teaspoon of sesame paste,

Step 8: two teaspoons of Korean chili sauce;

Step 9: use a hand-held stirring rod to make fine mud;

Step 10: put the radish in the fresh-keeping bag and pour in the sauce,

Step 11: knead the sauce with your hand across the bag for a few times, mix the sauce with the radish, tie the bag tightly, put it in the refrigerator, and eat it after one day;

Materials required:

White radish: one

Carrot: half

Salt: right amount

Sesame paste: one teaspoon

Garlic: 7

Ginger: a small piece

Laiyang pear: half

Korean chili sauce: 2 teaspoons

Sugar: two teaspoons

Note: there is no additive in your own pickles, so be sure to keep them in the refrigerator

Production difficulty: simple

Process: salting

Production time: one hour

Taste: other